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I can only imagine that there's something about your technique that's keeping you from getting a flat grind. I, and others, have described our various processes for that many times over the years but in this case there might be a better way. I have a video that shows step by step how I get a full flat grind on a large chef's knife which, of course, would be the same process as for any smaller knife with a full flat grind. The way the video is done is about as close to standing next to me while I work as is possible, the next best thing to a visit to my shop. I don't like plunge cuts so I barely use them but if flat grinds are a problem for you then this would likely be the best $15 you ever spend on knife making ...
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